Last night we had our lovely friend Debbie over for dinner and coupled with the welcome opportunity of an afternoon sans les enfants I got busy and inventive in the kitchen with our enormous glut of courgettes. Don’t ask me how but I’ve ended up with nine plants this summer. Last year’s seven were excessive despite our stream of guests the entirety of the courgette season.
Yesterday afternoon I was immensely satisfied to use six of the beasts in a three course courgette dinner, and almost get on top of the growing glut. Heavenly bruschetta topped with griddled and marinaded courgettes with lemon, feta and basil to start, followed by a chicken, courgette & chard thai green curry. The curry being a very rare treat as its nigh on impossible to get most of the ingredients here in rural France, but I happened to have a sudden success in homegrown coriander and some recently imported goodies from the UK. Recipe to be blogged shortly. Dinner was finished off rather surprisingly with a green tinged, utterly delicious and moist courgette cake, sandwiched with homemade lemon curd and topped with lemon cream cheese frosting! I’d love to take the glory for the cake but in truth it’s Nigellas from her Domestic Goddess book.
By the way, just in case you hadn’t guessed it, my Veggie of the Month for July is the not so humble courgette. I’ll be reviewing all my courgette recipes and ideas later in the month in a special courgettie round up. In the meantime I’d love to hear your interesting or novel courgette recipes and if I get a chance I’ll try them out before the round up.
Anyway, back onto the Bruschetta. I’m a big bruschetta fan, and this has to be one of my favourite toppings. And so lovely to be able to not only glorify the courgette but my homegrown basil that’s finally big and grown up enough to be picked (considerably later than last year). Griddled or barbecued in lemon juice, extra virgin olive oil and plenty of black pepper, marinaded in a little more oil, juice and zest and topped with salty feta and torn basil leaves this is to me the essence of summer, and an extremely tasty starter or entree. I regularly griddle or barbecue courgettes in this way, without always the further marinading, to serve as an interesting veggie side, pizza topping or pasta addition.
Enough for 4:
2 medium to large courgettes
2 tablespoons of extra virgin olive oil plus a little extra for drizzling
juice of a lemon
zest of half a lemon
a generous pinch of Malden sea salt or similar
a generous pinch or two of coarsely ground black pepper
8 – 12 slices of good quality thickly sliced bread (sourdough works particularly well)
a clove of garlic
60g of feta, crumbled
a few basil leaves, torn
Fire up the barbie or place your griddle pan on a high heat.
Slice the courgettes lengthways into thin strips 2 to 3mm thick. Mix two tablespoons of the olive oil, half the lemon juice and the salt and pepper in a bowl.
Dip each courgette strip into the above marinade and place on the hot griddle. Allow to cook for two or three minutes until coloured and soft on each side. When cooked on both sides remove and place in another bowl and start up another batch until all are cooked.
On to the cooked courgettes pour the rest of the marinade, a little more lemon juice (to taste), the lemon zest and another wee drizzle of olive oil. Give everything a good stir and leave to marinade until you’re ready to make the bruschettas.
In the same griddle pan or barbecue toast the bread until coloured on each side (this again will take several batches). Cut the garlic clove in half. As the hot toast is removed from the griddle rub the cut side of the garlic over the hot surface of the toast to impart a little flavour. Drizzle over a little olive oil. Top with a couple of slices of the marinaded courgettes, a little crumbled feta and a few pieces of torn basil and eat immediately. As if you could resist.